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Rice hulls should have no effect whatsoever. What potential sg were you expecting from the pumpkin? Beersmith says 1.006, but personally I work on the theory of 1.000. You may need to use more water as the pumpkin will absorb a bit. Perhaps you should increase your sparging regime.

+1. No need for pumpkin in a pumpkin beer. The spices are all you need, though pumpkin does give some colour and a good story behind the beer. A bit of malt behind the flavours, such as in an amber or brown (my preference), is needed imho.

I think you've pretty much nailed it. Make sure you overdo, rather than underdo, the amount of rice hulls. Underdo (as I think you've done) pumpkin pie spice. You can always add to finished beer if you think it lacks these qualities. I think you have a cracker on your hands. :)

Use scale recipe. Enter the new batch size. Tick the 'Match orginal gravity, colour and bitterness'. No option (that I know of) for fly sparging, though you still need to bring your mash up to mash out temperature.

Sulfur is a normal byproduct of a lager yeast. This will disappear during the lagering process. It's not unusual for the fermenting room/chamber to be filled with this smell and high in the tasting sample.

At the outlet of the RIMS tube. That way the highest temperature the wort ever reaches is in the RIMS tube.

Given that you can keg, you should consider kegging a few to ensure that you have at least a couple of pre-tested brews. Carb in the keg then transfer to bottles a few days out from the wedding. Congratulations, good luck and go for it.

Check out this thread link Brewed one of my all time best beers with the help of this recipe. Tips: Roast pumpkin, lots of rice hulls, lots of time and less is more with the spices

Here's a pretty definitive list for Brisbane Link Good thread for Melbourne Link Ok thread for Sydney Link Australia doesn't have the beer scene of the US but you should find plenty of good and interesting beer at the places mentioned in these threads. :)

Mental As Anything - The nips are getting bigger It started out just drinking beer... Mental As Anything - 'The Nips Are Getting Bigger' 1979 - YouTube

Did you check/tick the "Match original gravity, color and bitterness" box when you did your conversion? If not, this may account for discrepencies.

Gino's East for a cool (and good) Chicago pizza experience. Not far away Rock Bottom Brewery (State & Grand Ave) had a nice roof top bar and good selection of beers. Though down stairs at this time of year might be the go.

Relax don't worry, buy some beer, wait til thawed, have a home brew. :)

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Nice work. Gotta love homebrewing for experimentation. :mug:

I've been using Randy Mosher's profile for Pale Ales for APAs and IPAs, with good success. Ca: 110 Mg: 18 Na: 17 Cl: 50 SO4:350 CaCO3: 57 Plug it into your favourite software and away you go. I treat both the mash and the sparge water.

There is no need to bottle condition, unless you are desiring this quality. Keg and carb as normal. When you are ready to travel turn the pressure down low and fill bottles. Carb levels will be good for a couple of weeks.

I understand where you are coming from, but I would make the same choice again. It's built like a tank and you have flexibility of tri-clover set-up/parts for your situation. I don't believe you need a racking arm given the outlet positions. Also, the ability to pressurize overcomes it's...

Gold

Currently got this mashing. Used real pumpkins, as canned pumpkin is not readily available here in Oz. Will be using #1332 Northwest Ale. Brewing this as a surprise contribution to an American friends annual Thanksgiving Party. Thanks Reno for recipe and great thread. :mug: